Category Archives: Crock pots

Tangy Pulled Pork Sandwiches & Coleslaw

Makes 8 servings

Active Prep Time: 20 minutes

Cook Time: 6 – 8 hours in crockpot

“This is one of my oldest MFTW recipes.  It’s so good and will always be one of my favorites.”

1 small to medium size pork roast

1 onion – chopped

1 or 2 bottles KC Style barbecue sauce – depending on size of roast

2 tablespoons brown sugar

1 tablespoon mustard

Hamburger buns

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1 package shredded cabbage coleslaw mix

1 bottle coleslaw dressing

1)  Place pork roast in the crock pot, as is, on the low setting for at 6 – 8 hours.

2)  2 hours before serving, remove pork from crock pot.  Dump grease from pot, shred & debone pork. Add chopped onion, barbeque sauce, brown sugar, mustard & shredded pork back in crock pot for 2 more hours. (If you don’t have 2 hours available before time to eat, pre-cook your onions & follow the same directions – let cook about 20 minutes together.)

3)  Serve on hamburger buns.

Toss cabbage with dressing and serve on the side of or on your sandwich.

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Crock Pot Chicken and Dumplings

Makes 6 servings Active Prep Time: 20 minutes   Cook Time: 6-8 hours

“Wowie – this is amazing.  I’ve always had a weird hang-up about dumplings, but not anymore.  The biscuits firm up and it’s delicious.  My mouth waters every time I read this recipe.”

3 boneless skinless chicken breasts

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 onion chopped

2 stalks celery chopped

2 cloves garlic minced

1 stick butter

1 14 1/2-ounce can chicken broth

3/4 cup flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

1 8-ounce tube biscuit dough

1)  Season chicken well with salt, pepper, garlic powder, and onion powder.  Place in the crockpot.  Top with onions, celery, and garlic.

2)  In a saucepan, melt butter.  Stir in flour, chicken broth, and milk.  Pour into crockpot.  Add salt and pepper.  Cook on low for 8 hours.

3)  1-2 hours prior to serving.  Shred chicken and return to pot.  Roll biscuits into small balls (2 per biscuit) and add to crock pot.  Continue cooking until biscuits are firm.

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Crock Pot Pork and Pineapple Teriyaki

Makes 6 servings

Active Prep Time: 10 minutes

Cook Time: 4-6 hours in crock pot.

“This is an amazingly easy and yummy recipe.”

4 boneless pork chops

1 bottle teriyaki sauce

1 20-ounce can pineapple chunks

1 8-ounce can crushed pineapple

2 tablespoons brown sugar

1 14 1/2-ounce can chicken broth

4 cups cooked rice

1) Place chops in the bottom of the crock pot.

2) In a small bowl, combine crushed pineapple, brown sugar, chicken broth, and teriyaki sauce. Pour mixture over pork.

3) Cook for 4-6 hours.

4) Shred and return to crockpot.

5) Serve over rice with pineapple chunks.

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Crock Pot Turkey & Black Bean Chili – As Heard On WROK

Active Prep Time: 20 minutes  Cook Time: 6 – 8 hours

“My family actually liked this alot.  They are very particular about their chili, but this one is delicous and a nice switch from regular.”

 

1 lb ground turkey

1 14.5 ounce can black beans – not drained

1/2 onion

4 cloves garlic

1 15-ounce can tomato sauce

1 14.5 ounce can diced tomatoes – not drained

2 tablespoons chili powder

1/2 teaspoon cumin

/8 teaspoon cayenne pepper

1/8 teaspoon black pepper

1/2 teaspoon salt

1)  In a large pot, brown 1 lb of ground meat with onion and garlic.  Drain and add to crock pot.

2)  To crock pot, add tomato sauce, diced tomatoes, black beans and seasonings.

3)  Stir ingredients, cover and cook on low for 6-8 hours

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Crock Pot Italian Sandwiches – As Heard On WROK

Makes 4 servings Prep Time: 15 minutes  Cook Time: 6 – 8 hours on low

“This meat has amazing flavor.  It’s another example of just how yummy a really simple recipe can be.  This is very much a subscriber favorite.”

  • 3 lbs beef rump roast
  • 3 cups water
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 envelope dry Italian salad dressing mix
  • 1 loaf French bread – sliced to preference
  • 4 slices mozzarella cheese

1)  Place roast in crock pot.

2)  In a small bowl, mix water and seasonings.  Pour over roast and cook for 6 – 8 hours on low.

3)  Prior to serving, remove beef and shred.

4)  Place beef on bread and top with mozzarella cheese.  Place under broiler for 2 minutes to melt cheese.  Top with another slice of bread.

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Crock Pot Tijuana Train Wreck

Makes 8 servings
Active Prep Time: 10 minutes  Cook Time 8-10 hours

“I get so many comments about how yummy this is.  It really is.  It’s my 6 year old’s favorite dish.”

1 pork tenderloin
1 lb bag of dried pinto beans
7 cups water
1/2 onion – chopped
3 cloves garlic – minced
1 tablespoon salt
2 tablespoons chili powder
1 4-ounce can green chilies
1 tablespoon cumin
1 tablespoon dried oregano
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1 package flour tortillas
1 cup shredded Cheddar cheese
Sour cream
2 avocados – sliced

1)  Place all ingredients (through oregano) in crock pot and stir slightly.

2)  Cook on low for 8-10 hours or on high for 5-6 hours.

3)  Prior to serving – remove pork, shred and return to pot.

Serve with (or in) flour tortillas and garnish with cheese, sour cream and avocado slices.

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Crock Pot Red Beans and Rice – As Heard on WROK

Makes 10 servings
Active Prep Time: 10 minutes and an additional 20 minutes prior to serving  Cook Time: 8 hours – 10 hours on low or 6 – 8 hours on high

“This is a taste of home for me.  Comfort food at it’s finest.  For those of you who have never tried it, you are in for a real treat.  This is a true Cajun dish.”

1 lb bag kidney beans
12-14 cups water
3 beef bouillon cubes
2 teaspoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cajun seasoning – found on any seasoning aisle
1 lb smoked sausages – sliced
1/3 cup vegetable oil
1/3 cup flour
1 onion – chopped
4 cloves garlic – minced
4 cups rice – cooked

1)  In a crock-pot, add  beans, water, bouillon cubes, salt, garlic powder, onion powder, and Cajun seasoning.  Cook on high for 6 – 8 hours or low for 8 – 10 hours.

2)  At least 1 hour prior to serving (can be any time before that), brown sausage in a large skillet.  Transfer sausage to beans.

3)  In your same sausage skillet, add an additional 1/3 cup of oil to your sausage grease and sauté onion and garlic.  When onions become clear, add 1/3 cup of flour to oil and onions.  Stir into a paste.  Add flour paste to beans and stir well. Continue cooking, flour clumps will work their way out.

4)  Serve over rice.

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